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Lemon Raspberry Pie

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“This is a fast pie to make but does need 6 hours to set up. Recipe Source: Womansday”
READY IN:
10mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Spoon 1⁄2 cup whipped topping into a decorating bag fitted with a medium star tip. Fold top of bag over and seal with a paper clip or tape. Refrigerate until needed.
  2. Filling: Put condensed milk, lemonade and food color, if using, in a large bowl. Stir with a rubber spatula until completely blended. Add a large spoonful of whipped topping; stir until well combined. Fold in remaining topping.
  3. Set aside about 1 cup berries for garnish; gently fold remaining berries into the Filling. Spoon into crust, smooth top, mounding filling slightly in the middle. Cover loosely with foil or a pot and refrigerate at least 6 hours.
  4. Up to 1 hour before serving: Using topping reserved in bag, pipe a border about 1 inch from edge of filling and a dot in the middle. Garnish, as shown, with reserved berries, the lemon twist and mint.

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